The Times cook book, no. 2

NO. 5. CHEESE STRAWS. Mrs. C. C. Hall, Hollywood, Cal.— Three tablespoons (heaped) grated cheese, three tablespoons (scant) sifted flour; mix and wet with one tablespoon of melted butter, one tablespoon cold water, one yolk of egg, salt and red pepper to taste. Make dough very stiff; roll as thin as pie crust, cut in one-quarter-inch strips and bake in a moderate oven for fifteen minutes. NO. 6. CHINESE CAKES. Mrs. T. H. Sullivan, San Jacinto, Cal.— Beat the yolks of six eggs well, and to each yolk add a tablespoon of sugar and one large tablespoon of flour to each spoon of sugar. Flavor with lemon extract and one teaspoon of ground cinnamon. Drop them on a hot pan, well greased, and bake in a quick oven. Make them small. They look pretty with other kinds of cake, and are very nice. NO. 7. COCOANUT PUFFS. Mrs. Ernest Ecclestone, Riverside, Cal.— Beat stiffly the whites of three eggs, adding one cup powdered sugar. Heat the bowl over steam until a slight crust forms on bottom and sides; take from the steam and add one teaspoon of corn starch and two cups of dessicated cocoanut. Drop in small pieces on buttered tins, and bake quickly until light brown. NO. 8. COFFEE CAKE. Mrs. A. R. Schlernitzauer, 1037 Bartlett street, Los Angeles.— In the morning take a compressed yeast cake and three-fourths of a quart of warm water, and set a yeast; when, it is raised, take threefourths of a quart of milk and set a sponge. Set the yeast at 5 and sponge at 8 in the evening. In the morning, put in three-fourths of a teacup of melted lard, a handful of salt, and about four or five handfuls of sugar, two eggs and flour to make it stiff. Let it raise, not too stiff, for about an hour. Then roll it out and put in pans. Let it raise an hour again. Then it is ready to bake. Before putting it in the oven, take a little butter, and render it a. little; put in a saucepan; add a handful of sugar and a cooking spoonful of flour and a little cinnamon. Spread on the cake. When baked, sprinkle with powdered sugar. This makes nice doughnuts, too. NO. 9. COFFEE CAKES. Mrs. D. Brooks, 128 West Thirty-second street, Los Angeles. — Sift one tablespoon sugar, one-half teaspoon salt, two teaspoons baking powder, with two cups flour. Work in one and one-half tablespoons butter and add milk to make the consistency of biscuit dough. Roll on floured board three-quarters inch thick, and cut with small biscuit cutter. Put in a greased pan, brush over well with milk and sprinkle with sugar and a little cinnamon. Dot each cake with a tiny piece of butter. Bake in a quick oven. Eat hot. Very nice in morning with coffee. NO. 10. COOKIES. (Original.) Mrs. George F. Rathburn, 779 Kohler street, Los Angeles, Cal.— Two-thirds cup butter, one cup sugar, mixed well together; two eggs, well beaten (or four or five yolks,) one-half cup milk, two teaspoons vanilla, two teaspoons baking powder, flour enough to make a soft dough. Bake in quick oven. NO. 11. COOKIES. Mrs. Emma Kegerreis, Moneta, Cal.— Two cups sugar, one cup butter, four eggs, two heaping teaspoons baking powder, six tablespoons sweet milk, flour to make a soft dough; flavor with lemon and. roll thin. (Will keep for weeks if there are no boys or girls around.)